Rheological and quality properties of tiger nut containing biscuit dough baked in IR-MW combination oven

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Cinar A. T., Yolaçaner E., Ateş E. G.

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, cilt.103, sa.11, ss.5342-5352, 2023 (SCI-Expanded) identifier identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 103 Sayı: 11
  • Basım Tarihi: 2023
  • Doi Numarası: 10.1002/jsfa.12610
  • Dergi Adı: JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus, Academic Search Premier, Periodicals Index Online, Aerospace Database, Agricultural & Environmental Science Database, Analytical Abstracts, Aquatic Science & Fisheries Abstracts (ASFA), BIOSIS, CAB Abstracts, Chemical Abstracts Core, Communication Abstracts, EMBASE, Food Science & Technology Abstracts, INSPEC, MEDLINE, Metadex, Pollution Abstracts, Veterinary Science Database, DIALNET, Civil Engineering Abstracts
  • Sayfa Sayıları: ss.5342-5352
  • Anahtar Kelimeler: gluten-free biscuit, rheological properties, tiger nut, food quality, IR-microwave combination baking, WATER-HOLDING CAPACITY, GLUTEN-FREE BREAD, PHYSICOCHEMICAL PROPERTIES, DIETARY FIBER, RESISTANT STARCH, FLOUR, COOKIES, RICE, MICROWAVE, BAKING
  • Orta Doğu Teknik Üniversitesi Adresli: Evet

Özet

BACKGROUNDThe effects of replacing part of the rice flour (RF) with tiger nut flour (TNF) were studied in gluten-free biscuits. A control biscuit dough containing RF only and five formulations containing 10, 20, 30, 40, and 50% tiger nut flour on a flour basis (10TNF, 20TNF, 30TNF, 40TNF, and 50TNF) were prepared. The rheological and quality properties of biscuits baked both in conventional and infrared-microwave combination (IR-MW) ovens were determined. RESULTSThe rheological results showed that as the TNF ratio increased, the storage modulus (G '), loss modulus (G '') and complex viscosity (n*) decreased due to the high oil and dietary fiber content of the TNF. Texture analysis results showed that control dough and biscuits showed harder texture because of the damaged starch content of RF. Damaged starch also affected the spread ratio of the biscuits adversely. Weight loss of the biscuits baked in the IR-MW oven was higher than the ones baked in the conventional oven since higher inside pressure occurred in the dough. The color of the conventional baked biscuits was darker than IR-MW baked ones due to the greater extent of Maillard browning. As the TNF ratio increased, darker biscuits were obtained since TNF has a high amount of sugar, and also its natural color is brown. CONCLUSIONGiven the excellent nutritional and product quality impacts of TNF, it would be appropriate to use it as a raw material substitute in gluten-free biscuits. Furthermore, IR-MW baking was shown to be an appropriate method for biscuit quality when compared to conventional baking. (c) 2023 Society of Chemical Industry.